Farsi Fish in Mustard Gravy

Being a coastal state, fish is one staple diet to odiya/bengali people. Macha besara is a simple yet tasty cuisine from this place. 
In days when I crave for some fish, this is the tried and tested recipe that always comes to mind. Fish, I believe, is one of those delicate pieces of art in the culinary world which demands to be handled with the gentlest of hands.
Every fish has its own unique taste and a best way to make it. The fish should be prepared in such a way that the delicacy and the tenderness of the fish is not lost. Cooking with light spices is what makes any fish recipe as finger-licking delicious recipe. Here I have used mustard seed paste.

One important component of Odiya cuisine is mustard seeds. Mustard seeds and mustard oil is used very frequently in odiya cuisine. Mustard oil has a typical pungent smell. It’s usually heated to its smoking point to decrease its pungency. At eastern part of india, it is mostly used for frying fish and making fish curries since it imparts a very distinct taste.

There are two different variants for for this recipe. You can prepare it as gravy style and also little bit dry (fry) style with mustard paste. 


Ingredients:

Farsi fish 6
1 medium Onion, chopped
2 medium Tomatoes, diced
1 medium Potato sliced (optional)
4 tbsp Mustard seeds soaked in water for 2-3 hrs
4 cloves Garlic
1 inch Ginger
1/2 cumin seeds
1/2 mustard seeds
1 tsp Red chilli powder
1/2 tsp Turmeric powder
3 Green chillies
Dry mango pieces (optional)
Salt to taste
1 1/2 cup Water
Mustard Oil
Coriander leaves to garnish

Method:

1. Grind mustard seeds, ginger and garlic together to a fine paste. Keep aside.
2. Clean the fish properly and marinate for 10 mins with 1/2 tsp chilli, 1 tsp turmeric and 2 tbsp mustard oil.
3. In a frying pan in medium heat, shallow fry the fish (approximately in 100gm oil) until they turn brown/orange on each side. Take aside.
4. Shallow fry the sliced potatoes.
5. Keep 3 Tsp oil in the same pan and remove extra oil from the pan (if more oil left after fish fry).
6. Add cumin seeds and mustard seeds. 
7. Once seeds splutter, add sliced onion, fry until golden in color.
8. Add turmeric, salt and chilli powder.
9. Add tomatoes and fry till it melts.
10. Add the blended mustard paste and immediately add water and cover the pan for the water to simmer. Cook it at least for 10 minutes.
11. (Optional) Add dry mango pieces to the gravy. Specially Bengali and Odisha people use this dry mango with mustard fish (mach besara) recipe.
12. Slit the green chillies and add to gravy. Cook it for 3 minutes.
13. Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other.
14. Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy

Palak Paneer (Cottage cheese cubes in spinach gravy)

This mildly flavored dish is super healthy, packed with the goodness of spinach and loaded with protein from the paneer.

Palak paneer is a popular dish on the menu in any Indian restaurant. You can fry the paneer until golden brown before adding it to the spinach or add it as the original paneer is (only if it is fresh). Some people add kasoori methi to add the flavor to the dish. This dish is relished with Naan, or any types of Roti. If paneer is not on hand, or you want diary free option, substitute paneer with firm Tofu or vegetables like potatoes or cauliflower.

INGREDIENTS:

For the palak puree:
250 grams fresh spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic, crushed
½ inch ginger,chopped
3 cups water for blanching spinach
3 cups water for ice bath


For the palak curry:
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 tbsp finely chopped garlic
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
a pinch of asafoetida (optional)
1 tsp garam masala powder
1 bay leaf
250 gms cottage cheese
Water as required
2 tbsp cream (optional)
2 tbsp oil
1 tsp dry fenugreek leaves
Salt as required

METHOD:

Spinach puree preparation:

1. Rinse the spinach leaves in running water. The stem should be tender, else discard the stems.
2. Boil 3 cups water in a pan. Add a pinch of salt to the hot water and stir. 
3. Add the spinach leaves in the hot water. Let the palak leaves boil in the water for 2-3 mins.
4. Strain the spinach leaves.
5. Immediately transfer the spinach leaves to the bowl containing cold water. This method helps in preserving the green color of the spinach. 
6. Then drain the cold water. 
7. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
8. Make a smooth spinach puree. Do not add water while making the puree. 
9. Keep the spinach puree aside.

Palak curry preparation:

1. Heat oil in a pan. 
2. Add the cumin and let them splutter.
3. Add the bay leaf.
4. Add the finely chopped onions. saute till the onions become golden.
5. Add finely chopped garlic. Saute till the raw aroma of garlic goes away.
6. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
7. Once oil start releasing from the sides of the mixture,  add turmeric powder, red chili powder and asafoetida. Stir very well.
8. Add the palak puree. Stir well.
9. Add 1/2 cup water or as required. Stir again.
10. Lower the flame and cook spinach for 10 minutes. 
11. Season with salt. 
12. Once the gravy thickens, add garam masala powder and stir.
13. Add the cottage cheese cubes.
14. Stir gently and cook on a low flame till the paneer cubes become soft and succulent.
15. Add cream. Stir gently so that the cream gets incorporated in the palak paneer gravy uniformly. Switch off the flame.

Serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.


NOTES : 

1. The cottage cheese cubes can be also be lightly fried and then added to the curry.
2. Instead of pureeing the spinach, you can chop it to achieve a more textured dish.

Cheese Garlic Bread

Simple. Cheesy. Garlicky. Carby… delicious.

Cheese and bread are one of those things that I could never give up. Put some corn or sliced baby corn or sausage on top and add a sprinkle of sea salt – so so good!

Perfect to go with pasta dishes or soups! So easy and so good, you won’t be able to stop eating it!

With this particular recipe, I do take a little help from the store and buy a loaf of French baguette or Italian bread from the bakery, but feel free to make a loaf of bread from scratch if you wish.

INGREDIENTS:

3 slices of French bread (cut into 1-inch thick slices)
4 tbsp of shredded Mozzarella Cheese (You can add parmesan or asiago as per your wish)
3 tbsp of finely minced garlic
FInely minced parsley
3 tbsp butter
Optional Salt if you are using unsalted butter
1 tbsp teaspoon Italian seasoning/oregano 
3 tbsp Sweet Corn
Optional Chopped Green Chillies

METHOD:

1. Place a rack in the center of the oven and preheat to 200 degrees C.
2. Using a knife, spread butter over the bread. 
3. Sprinkle garlic and parsley.
4. Bake in the oven for 2 minutes. Ensure not to burn garlic.
5. Remove from oven and Top with shredded cheese and sweet corn (optional green chillies) 
6. If you want crispy garlic bread, broil bread for an additional 3 minutes or until cheese melts. If you want soft garlic bread, bake it till cheese melts.
7. Sprinkle small pinch of Italian seasoning/oregano. 

Serve warm!

Tawa Paneer Masala

Paneer Tawa Masala, is a simple, easy to put together special dish. It is a combination of sweet and tangy flavors. Ideally this dish gets prepared on a flat tawa and hence the name paneer tawa masala. This is a very creamy and rich recipe without any cream or even cashew nuts. Addition of bell peppers is optional but recommended as they add a nice crunch in contrast to soft paneer cubes. You can cook this on a tawa if possible but normal pan also works well. 

INGREDIENTS:

Cottage cheese 250 gms 
Large onion 1 
Medium green bell pepper 1 (Finely chopped)
Chopped medium tomatoes 3 (Finely chopped)
Medium garlic 4 to 5 (Crushed)
Ginger 1 inch (Crushed)
Green chili 2
Carom seeds ½ tsp 
Coriander powder 1 tsp 
Red chilli powder ¼ tsp 
Turmeric powder ¼ tsp
Pav bhaji masala 1 tsp (Substitution: ½ tsp garam masala + ¼ tsp dry mango powder)
Butter/oil 2 tbsp 
Crushed kasuri methi ½ tsp
Salt as required
Few chopped coriander leaves for garnish

METHODS:

1. Add the chopped tomatoes in a blender and make a smooth puree. keep aside.
2. Chop the paneer in ½ inch cubes.
3. Melt butter on a skillet.
4. Add the carom seeds and fry them for a few seconds or till aromatic.
5. Add the onions and saute till translucent.
6. Add the ginger-garlic paste, green chilies, finely chopped green bell pepper and saute for about 3 minutes.
7. Then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. 
8. Stir well and saute for about a minute.
9. Add the tomato puree and salt.
10. Mix well and saute (about 8 to 10 minutes on a low flame) till you see butter/oil releasing from the sides and the masala has dried a bit. 
11. Add 1 or 2 tbsp of water and continue to saute.
12. Add the paneer cubes and mix well, so that the paneer cubes are evenly coated with masala.
13. Cook the paneer for 1 to 2 minutes. 
14. Add the crushed kasuri methi. Stir well and switch off the flame.

Garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or steamed rice accompanied with a few wedges of lemon slices and a side onion salad.

Multani Paneer Tikka

Tikka itself is a very popular Indian appetizer, with such appetizing colors, flavor and aroma. Multani Paneer Tikka is a very different recipe where paneer is stuffed with Mushrooms and Spring Onions coated with corn flour/besan batter and shallow fried. 

 It can be served as a as starter or as an accompaniment and is one of the easiest of all paneer dishes. 

Ingredients:

Cottage cheese 500 gm
Grated cheddar cheese 4 Tbsp 
Chopped white mushroom 2 cups
Chopped spring onions 1 cup 
Chopped  green chillies 1 tbsp
Chopped ginger 2 tsp 
Chopped coriander leaves  3 tsp
Garam masala  1/2 tsp (substitution: pav bhaji masala + dry mango powder)
Pepper powder 1 tsp 
Cumin seeds 1 tsp 
Besan or cornflour 1/2 cup 
Salt to taste
Refined oil 1 tsp 
Oil to shallow fry

Method:

1. Slice paneer gently into long thin sheets.
2. Heat 1 tsp oil on a pan. Add spring onions and mushrooms and Saute it with medium flame. Season with salt, garam masala, pepper and cumin. The mushroom will start leaving water. Allow the mixture to be absolutely dry.
3. Add chopped ginger and mix well, then let it cool.
4. Add coriander leaves, green chillies and grated cheese.
5. Mix all the ingredients well.
6. Put the mushroom mixture on the paneer sheet.
7. Spread it evenly up to half the length of the sliced paneer and fold.
8. Prepare a smooth batter with corn flour/besan and water. 
9. Dip the stuffed paneer in this batter.
10. Shallow fry in a non stick pan till they are golden brown.

Serve hot with mint chutney.

Achari Baingan (Eggplants with pickling spice)

When you hear the word 'Achar' in the name of the recipe, it is obvious for many people to think this dish is a pickle made with brinjal

But the recipe does not use any actual achar or pickle.  

This recipe wins as my favorite hands down. It is so flavorful and the combination of the tomatoes, eggplant and the spices…Its spicy and tangy!!! 

This recipe uses 5 exotic spices which are also called 'Panch Phoran'. I am a not so fond of baingan or eggplant still this is one recipe which I recommend for all baingan lovers and non-baingan lovers.

Serve it with warm steamed rice, warm chapatis, parathas, or pitas Or take it to work and eat it together and make your co-workers jealous! I'm sure it will be yummy with a bowl of curd rice too.

Ingredients:

Ingredients:
8 Baby Eggplants/aubergines 
1 tsp Ginger Paste
2 tbsp Oil (Preferably mustard oil)
¼ tsp Asafoetida
2 sprigs Curry Leaves (Optional but recommended)
Salt to taste

Oil to deep fry

For the Pickling Spice Mix:

2 Tbsp coriander seeds, dry roasted
1 Tbsp fennel seeds dry roasted
1 tsp cumin seeds, dry roasted
1 1/2 tsp fenugreek seeds
2 tsp white mustard seeds
1/2 tsp black onion seeds/ nigella seeds
1/2 tsp carom seeds
4 tsp dry mango powder
1/4 tsp turmeric powder
Red chilli powder, to taste
1 tsp garam masala



To toss the aubergines:

5 Tbsp mustard oil
2 bay leaves
3-4 cloves
2 pinches heeng dissolved in 2 Tbsp water
Salt, to taste

Method:

1. Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry. Keep them aside.
2. In a pan, dry roast coriander seeds, fennel seeds, fenugreek seeds, nigella seeds and cumin seeds. Grind these with all the other masalas on the ingredient list. Mix salt in it.
3. Stuff the deep fried aubergines with this masala. Keep aside.
4. In a wok, take mustard oil, add curry leaves, ginger paste, cloves and asafoetida water. Saute it for 1 minute.
5. Add the stuffed aubergines. Toss.
6. Sprinkle some salt according to taste. Toss. Serve.

Chicken Shawarma in Pita Pocket

In Arab countries, Israel, Mexico, Pakistan, South Africa and the United Kingdom, Shawarma is widely popular and the meats, fillings and sauce vary depending on the country. Traditionally, Shawarma is made with chicken, lamb, beef, or goat that has been marinated overnight and is wrapped and cooked on a vertical rotisserie.


When an order is placed, meat is shaved off and served as a wrapped in pita bread or flatbread with fresh vegetables (cucumbers, tomato, lettuce, onions), pickles and a sauce or two (garlic mayonnaise and tahini).
Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal.

Though shawarma is made in different different ways so I thought I would try out a simple homemade version. I do not have a vertical rotisserie or a kebab grill at home. I opted to cook our chicken shawarma on a griddle pan. First marinate the chicken in a blend of yoghurt and spices, then cook the chicken and assemble the shawarma in pita bread.
Another great way to make your own Shawarma is by using leftover chicken from a BBQ. Slice it up and follow the steps below to get a mouth watering shawarma roll.

Ingredients:

For chicken Marination:
700gms of thinly cut skinless boneless chicken breast
½ cup of lemon juice
1 cup of plain (Greek) yogurt
1/4 cup of white vinegar
2 cloves of garlic, crushed
1 tbsp of olive oil
Salt  to taste
½ tsp of ground oregano (or thyme)
1 tsp of paprika
½ tsp of ginger powder (optional)
1 tsp ground allspice (or substitution : 1/3 tsp ground cinnamon + 1/3 tsp ground cloves +1/3 tsp nutmeg powder)

For Sauce:
Tahini (i did not put it, i am not fond of it)
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

For Spread:
Mayonnaise 

For Pita Pocket:  (Makes 8 Rounds)
1 cup warm water 
2 teaspoons active dry or instant yeast
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)

For PITA Fillings:
8 loaves of pita bread 
thinly slice cucumbers
thinly sliced onions
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)

Method for Pita Pocket:

1. Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add flour, salt and olive oil.
2. Knead the Dough for about 5 minutes till the dough is smooth and elastic.Add more flour as needed to keep the dough from sticking to your hands or the work surface.
3. Set the dough in bowl and coat it with oil. Cover with a cloth and Let the Dough Rise till it is doubled in volume.
4. Once the dough rises, divide the Pitas into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel, wrap until you're ready to bake them.
5. Roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently to make sure the dough isn't sticking to work surface. Sprinkle with a little extra flour if it sticks. Repeat with the other pieces of dough. 
6. While shaping the pitas, heat the oven to 450°C. Place a large baking sheet on the middle rack to heat.
7. Place the rolled-out pitas directly on baking sheets (as many as will fit), and bake for about 3 minutes. The pita will start to puff up after a minute or two and is done when it has fully ballooned. 
8. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
9. Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. 

Method for Chicken Shawarma in Pita Pocket:

1. Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about ½ inch (each breast could possibly be split into 2 slices depending on thickness).
2. Combine all ingredients except for chicken and Mix in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.
3. When ready, grill the marinated chicken using a George Foreman grill for about 15 minutes on medium heat. (Optional : You can also cook the chicken on a BBQ grill)
4. Combine sauce ingredients and mix well. Set aside.
5. Take the onions, tomatoes, cucumbers and add other filling ingredients in a large bowl and combine well.
6. When the chicken is done, you can shred it, slice it or leave into large pieces. 
7. Spread a quarter of the sauce down the center of each pita.
8. Stuff the pita pocket with the shredded chicken mixture and then top it up fillings.

Bara/Medhu Vada

INGREDIENTS:

To soak:
White round urad dal - 1 cup
Water - as needed

To mix in the batter:
Large sized Onion 1
Curry leaves few
Green chillies 1 no ( finely chopped)
Hing/Asafetida A pinch
Crushed pepper 1/2 tsp
Cumin seeds 1/2 tsp (optional)
Salt as needed
Cooking oil to deep fry

Rice (soaked and blended) paste 1/2 cup,to add in the batter before making vada for crispiness (optional) 

Note: You can add baking soda to add more crispiness to it. I prefer not to use it.
Right after grinding, kept the batter in the refrigerator for approx.30 min. On frying, they were really crispy. 

METHOD:

1. Wash and soak the urad dal in water for 30-45 minutes.
2. Drain all the water completely and blend the soaked urad dal without adding water.
3. If the dal starts to stuck in the sides,add little water ( say 1/8 cup ).
4. Wipe all the sides and center part. Blend it. Make sure there are no dals visible or stuck up in the sides.
5. Repeat this by adding water & wiping sides for 5 minutes.
6. Check batter by dropping a small ball in a bowl of water. It should float.
7. Remove the batter from the grinder completely and keep in a vessel.(You can store the batter in the refrigerator till use.)
8. Beat the batter well with your hands. It provides aeration and helps to give you crispy & light vada.
9. Now add salt, finely chopped onion, hing, chillies, curry leaves, peppercorns & cumin seeds. Mix well.
10. Heat oil in a kadai, check the temperature of oil by dropping a pinch of batter. If it rises immediately, then it is the proper temperature for Vada.
11. Take some oil/water in palm.
12. Shape the vada using your palm. Make a hole in the center using the thumb finger.
13. Drop the vada into the oil by slightly tilting your fingers. Flip both the sides and cook the vada till the bubbles ceases. Remove & drain in a tissue paper.

Serve hot & Enjoy !

Ghugni (Dry peas masala curry)

Ghugni is a very popular street food/snacks in Eastern India.
"Dry peas masala curry (ghugni)" is a wonderful dish and its taste differs with every chef even though they add the same ingredients.
It’s made in many different ways using dried green peas, dried yellow peas, chickpeas (chhole) and fresh peas. 

Whenever I used to go to Bhubaneswar or Kolkata, definitely I used have street food. On the roadsides, in between foot traffic, One cannot miss the sight of Jhalmuri/Puchkas/ Chaats/Noodles/Rolls shop etc. In every single bite you are sure to get tasty kicks.The flavours will be so tempting.
Although Puchkas, Jhalmuri are the most common street food, still one dish will definitely catch your attention is Ghugni chat.

Bright yellow in colour, and fenced around the outside with a row of ripe red tomatoes slices and steam coming from the center.
I don't know why they shape it up like that- all I know is –it is too delicious!
The hot peas masala curry, garnished with coriander leaves, a spoonful of hot green chutney and chopped onions. Squeeze lemon juice into it. Its a killer recipe.

Also the combination of Bara and ghugni is what people in Orissa love to the core.
It can also be served as a main course meal, then it tastes amazing with puri or paratha.
You can make Masala Puri with it or have it with tamarind water.
One curry recipe can be transformed to so many tempting recipes. Wonder recipe. Is n't it?

Lets dive right in to make the Ghugni.

Ingredients:

Dried Peas -1 cup
Whole cumin seeds 1/2 tsp
Green chillies (chopped) 2
Large onion (thinly chopped) 1
Large tomato (diced) 1 
Ginger-garlic paste 1 tbsp
Turmeric powder 1/2 tbsp
Coriander powder 1 tsp
Chili powder 1/2 tsp
Garam masala 1 tsp
Water 1/2 cup
Salt to taste
Oil 2 tbsp

For sourness:

Tamarind paste/Dry mango powder (optional) 1 tsp
Boiled potato cubes 2/3

Garam Masala Ingredients:

Green cardamom pods 2 tbsp of seeds
Black cardamom pods 4
Whole cloves 1 tbsp
Large cinnamon sticks 1
Freshly grated nutmegs
Bay leaves 3 
Black peppercorns 1 tbsp


Method for Garam Masala:

1. Heat a nonstick frying pan over a low to medium heat.
2. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms, 12 black peppercorns and break up the cinnamon stick into the pan.
3. Stir for about 30 seconds. (This will release the aromas within the spices.)
4. Remove the pan from the heat, and add the grated nutmeg. Since the nutmeg is already ground, it will burn easily if the pan is too hot. Stir slowly and constantly to keep from burning. The nutmeg will begin to brown.
5. Add contents of the pan to a spice grinder. If you don't have a spice grinder, a mortar and pestle or a clean coffee grinder will do, but a spice grinder will give a finer consistency and texture.

Store your freshly made garam masala in an airtight glass container with metal lid and it will keep for 3 to 6 months. 

Method for Ghugni:

1. Soak the dry yellow/white/green peas in water for 6-7 hours.
2. Pressure cook on a medium flame till 3 whistles. Allow it to cool.
3. Heat oil in a large pan.
4. Add whole cumin seeds.
5. When cumin seeds splutters add some chopped green chillies and the chopped onions.
6. Once the Onion turns golden brown, add the ginger-garlic paste.
7. Fry till the oil separates from the frying pan.
8. Add turmeric powder, salt, chili powder, chopped tomato and dhaniya powder.
9. Cook for few more minutes till the tomatoes turn pulpy.
10. Then add the boiled peas and 1/2 cup of water and garam masala.
11. You can add boiled potatoes (i prefer to add boiled potatoes)
12. Cover and cook for 5-10 mins more.
13. Once it is done, remove from the fire and add the tamarind paste and mix thoroughly.